Cheesy and Picante Tex-Mex Tofu Nachos
with Avocado-Tomato Pico- Soy
- Milk
- Egg
- Mustard
- Sulphites
- Wheat
- May contain traces of allergens
- Sesame
- Milk
- Sulphites
- Tree nuts
- Fish
- Egg
- Gluten
- Mustard
- Soy
- Crustaceans
- Peanuts
- Triticale
We've combined all the best Tex-Mex flavours and rounded them up for this veggie nacho recipe. Tofu crumbles are sautéed with a smoky spice blend before being broiled to gooey perfection. Topped with a bright DIY avocado pico, it's time to saddle up for a tasty dinner. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Avocado • Red onion • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Roma tomatoes • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Jalapeno pepper • Cilantro • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
Ingredients
1 unit
Tofu
(Contains: Soy May be present: Wheat)
85 g
Tortilla Chips
(May be present: Sesame, Milk)
1 unit
Avocado
1 unit
Red Onion
1 unit
Tomato
1 unit
Jalapeño
7 g
Cilantro
1 cup
Monterey Jack Cheese, shredded
(Contains: Milk)
2 tbsp
Chipotle Sauce
(Contains: Soy, Milk, Egg, Mustard May be present: Wheat, Sesame, Milk, Sulphites, Tree nuts, Fish, Egg, Gluten, Mustard, Soy, Crustaceans)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites May be present: Wheat, Sesame, Milk, Tree nuts, Fish, Egg, Mustard, Soy)
6 g
Southwest Spice Blend
(May be present: Wheat, Sesame, Milk, Sulphites, Tree nuts, Mustard, Soy, Peanuts, Triticale)
2 tbsp
Tomato Sauce Base
(May be present: Wheat, Sesame, Milk, Sulphites, Tree nuts, Fish, Egg, Gluten, Mustard, Soy, Crustaceans)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Peel, then cut onion into 1/4-inch pieces.
- To a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Stir to mix.
- Add a quarter of the onions. Stir to coat.
- Heat a large non-stick pan over high.
- While pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces.
- When hot, add 1 1/2 tbsp (3 tbsp) oil, tofu and remaining onions. Cook for 5-7 min, stirring often, until onions are tender and tofu is golden.
- Remove from heat. Add Southwest Spice Blend and Tomato Sauce Base. Season with salt and pepper. Stir to coat.
- While tofu cooks, cut tomato into 1/4-inch pieces.
- Peel, pit, then cut avocado into 1/4-inch pieces.
- Roughly chop cilantro.
- Core, then thinly slice jalapeño removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
- On a parchment-lined baking sheet, arrange tortilla chips. Drizzle with 1 tbsp (2 tbsp) oil. Toss to coat.
- Bake in the middle of the oven for 2-3 min, until warmed through.
- While chips bake, add tomato, avocado, half the cilantro and half the jalapeño to the bowl with onions. (Tip: Like things spicy? Add all the jalapeño.) Season with salt and pepper. Stir to mix.
- Top with chips with tofu mixture.
- Sprinkle cheese over top.
- Return chips to the middle of the oven and bake for 4-6 min, until cheese has melted.
- Dollop pico over top, or serve on the side for scooping, if desired.
- Drizzle chipotle sauce over top.
- Sprinkle remaining cilantro over top.
- Divide nachos between plates or serve directly on baking sheet, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tasty combination of flavors, especially praising the avocado topping and chipotle sauce.
- Ease of prep: Some found it easy to make, though a few noted missing instructions for when to add the avocado-tomato mixture.
- Suggestions: Consider adding more chips; many felt the chip-to-topping ratio was off. Some suggested doubling the chips for the same amount of tofu.
- Portions: Several reviewers mentioned there weren't enough chips to serve as a satisfying meal for two people.
- Texture: A few found the dish a bit dry; consider adjusting the sauce or tofu preparation for more moisture.
